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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Albert Milburn of Brandon, Miss.
Total Time: About 20 minutes
2 lbs. fresh pork sausage
1 10 oz can Rotel tomatoes
1 tsp hot sauce
1 tblsp lemon pepper
7 eggs
1. Combine sausage, lemon pepper, Rotel tomatoes and hot sauce and mix in with sausage.
2. Spread sausage evenly in large skillet and cook until almost done.
3. Using a medium size ladle, press 6 indentations around edge of sausage and one in the middle.
4. Drop one egg in each "dimple," cover, reduce heat and cook until eggs are done to your liking.
5. Cut into pie shaped pieces and serve with buttermilk biscuits and jelly. UMMMM, good.
Yield: 4-7 servings
